Are you a fan of the Connecticut Lobster Roll? Well, so is Chef Emeril Lagasse, a New England native who has a simple recipe for delicious lobster rolls. Born in Massachusetts, the chef developed a love for lobster rolls and created this delightful recipe. These rolls are straightforward and not overly complicated to prepare. All you need is some lobster, a touch of mayonnaise, and several herbs, all served on a warm, buttered hotdog bun.
This is not the traditional Connecticut-style lobster roll. Traditionally, one would use melted butter exclusively. However, Emeril adds a small amount of mayo along with melted butter for the buns. This recipe blends Connecticut-style with Maine Lobster Rolls.
The Lobster Roll originated in Milford, Connecticut. Its popularity spread up and down the Connecticut coast but didn’t extend much further than that.
Here is Emeril Lagasse’s recipe for an easy and quick New England Lobster Roll from his official website.
Ingredients You Need
4 hot dog buns, 1 pound (of fresh) or pre-cooked lobster—cubed, 4 tablespoons (1/2 stick) unsalted butter—melted, 1/3 cup of Mayonnaise, 2 teaspoons freshly squeezed lemon juice, 1/2 teaspoon salt, 1/4 cup finely chopped celery, and 1 tablespoon minced shallot…
Simplified Steps
Preheat the grill or broiler. Using a pastry brush, spread the inside and outside of each bun with the melted butter. Grill or broil the buns quickly to warm them through. Set the buns aside.
Combine the mayonnaise, lemon juice, and salt in a bowl, and mix well. Fold in the celery, shallot, tarragon, parsley, and chives. Then fold in the lobster meat.
Place one bun on each plate and divide the lobster salad evenly among them. Serve immediately with potato chips alongside.
If you’re keen on experimenting with different seasonings or prefer what you have on hand, feel free to modify these seasonings but ensure to retain the essence of Emeril’s creation.
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